Beet and Smoked Trout Salad with Chive Oil
Ingredients
- 1/2 cup chopped fresh chives ⓘ
- 1/2 cup canola or vegetable oil
- Salt
- 3 cups rice vinegar ⓘ
- 1/4 cup sugar
- 2 tablespoons mustard seeds
- 1 tablespoon anise seeds
- 1 tablespoon cumin seeds ⓘ
- 2 large beets, peeled and sliced crosswise 1/3 inch thick
- 1 tablespoon fresh lemon juice ⓘ
- 1 tablespoon olive oil ⓘ
- Salt and freshly ground pepper ⓘ
- 3/4 pound smoked trout fillets, skinned and coarsely flaked ⓘ
- 4 cups mache or mesclun mix ⓘ
Instructions
- In a blender, puree the chives with the canola oil.
- Scrape the oil into a small bowl and season with salt.
- In a large nonreactive saucepan, combine the vinegar, sugar, mustard seeds, anise seeds and cumin seeds with 4 cups of water.
- Boil over high heat until reduced by half, about 15 minutes.
- Add the beets, reduce the heat to moderately high and cook until tender, about 30 minutes.
- Let cool in the liquid.
- Transfer 2 tablespoons of the beet cooking liquid to a small bowl and add the lemon juice.
- Light a grill or heat a lightly oiled grill pan or cast-iron skillet.
- Pat the beet slices dry with paper towels.
- Brush each slice on both sides with the olive oil and grill for about 2 minutes per side, or until lightly charred.
- Transfer to a large plate and season with salt and pepper.
- Arrange the beet slices in a circle on 4 plates, overlapping the slices slightly.
- Scatter the trout over the beets and drizzle about 1 tablespoon of chive oil and 2 teaspoons of the lemon-beet juice around each plate.
- Mound the mache in the center of the beets, sprinkle with a little chive oil and the lemon zest and serve.
Nutrition & Diet Analysis (per serving)
492
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).